The treatment of food by ionizing radiation is a method that has been increased in many countries in substitution for the use of chemical products. The knowledge of safe and reliable techniques of detection of irradiated food is a factor that can contribute to the largest acceptance for the consuming market. This work presents the electron paramagnetic resonance (EPR) as method of detection of the irradiated spices rosemary and cilantro. The obtained results indicate that EPR can be used satisfactorily for that group of victuals in the identification of irradiated species and in the determination of the received dose.
food irradiation; EPR; dose assessment; spices
